Spareribs, good but not tender.

I recently cooked some ribs for the first time on my Weber searwood. They weren't tender enough although the flavor was there!

What I did
Cut: Pork spare ribs (store-bought in Denmark, so a bit on the thin side since it's not a common cut)
Grill: Weber seawood
Process:
~1:15–3:15 PM → Super Smoke at 175°F, unwrapped

~3:15–4:15 PM → 240–250°F, unwrapped

~4:15–4:45 PM → Wrapped with butter + apple juice at 260–265°F

~4:45 PM → Unwrapped, glazed

~4:50–5:25 PM → Finished unwrapped at 265–300°F

Pulled ribs as soon as it hit 198°F internal